Grilling: Sriracha Hot Wings

You can't go wrong with the union of Sriracha and wings, especially over Super Bowl weekend, and especially when you have a batch of homemade Sriracha sauce handy.

These started with a coating of baking powder—a method I've been using religiously since Kenji unleashed it upon us two years ago—which creates a textured, crunchy exterior when cooked either in the oven or over indirect medium-high heat on the grill, as I did here.

To double up the Sriracha awesomeness, the wings were first brushed with a rich and spicy Sriracha-based sauce in the last minutes of grilling. After that coating baked in, they were tossed with the remaining sauce, creating two layers of that hot garlic goodness, ensuring every bite was full of flavor.

A tripled recipe of these wings were gone in flash when I served them. They're now first string for any Game Day menu of the many, many wing recipes already in my arsenal.

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About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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